GB/T 19478-2018 in English
VALIDOperating procedure of livestock and poultry slaughtering—Chicken
- Issued on:2018-12-28
- Implemented on:2019-07-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | GB/T 19478-2018 |
| Document status: | VALID |
| Title in English: | Operating procedure of livestock and poultry slaughtering—Chicken |
| Title in Chinese: | 畜禽屠宰操作规程 鸡 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2018-12-28 |
| Implemented on: | 2019-07-01 |
| Superseding: |
GB/T 19478-2004 Operating procedure of chicken slaughtering
|
| ICS Classification: | 67.120.10-Meat and meat products |
| Chinese Classification: | X22-Meat processing and products |
| Professional Classification: | GB-National Standard |
| Related Keywords: | poultry slaughtering operation procedure chicken
slaughtering process modern broiler slaughtering industry advanced slaughtering equipment poultry slaughter |
| Related Topics: | Livestock and poultry
Livestock slaughter Livestock performance slaughter butcher slaughter Abattoir Rules Livestock and poultry slaughtering operating procedures goose GBT19478 GB/T 19478-2004 GBT19478-2018 Film spinning machine operating procedures |
《GB/T 19478-2018畜禽屠宰操作规程 鸡》由TC516（全国屠宰加工标准化技术委员会）归口，主管部门为农业农村部。
Introduction
In-depth interpretation of the National Standard of the People's Republic of China GB/T 19478-2018
1. Overview of the standard and revision background
GB/T 19478-2018 "Livestock and Poultry Slaughtering Operation Procedure Chicken" is a comprehensive revision of the original standard GB/T19478-2004, mainly optimizing and upgrading the broiler slaughtering operation process. The new standard adds freezing, packaging, labeling, marking and storage, and refines the pre-slaughter requirements, slaughtering operation procedures and inspection and quarantine procedures.
| Standard Content | GB/T 19478—2004 | GB/T 19478—2018 |
|---|---|---|
| Scope of Application | Broiler Slaughterhouse (Farm) | Livestock and Poultry Slaughterhouse (Farm) |
| Main Chapters | Ante-slaughter Requirements, Slaughtering Operations, Inspection and Quarantine | Ante-slaughter Requirements, Slaughtering Operations, Packaging and Labeling, Storage, Inspection and Quarantine |
| New Content | - | Freezing, Packaging, Labeling, Marking and Storage |
2. Significance of Standard Revision and Analysis of Technological Evolution
The revision of this standard is mainly based on the following considerations:
- Technological progress: more advanced slaughtering equipment and processes have been introduced, such as waterbath electric stunning, automated hair removal system, etc.
- Food safety: packaging, labeling and storage requirements have been added to ensure product quality traceability.
- Industry demand: optimization is carried out in response to the scale and standardization development trend of the modern broiler slaughtering industry.
3. Interpretation of the main contents of the standard
3.1 Requirements before slaughter
According to Chapter 4 of the standard, the chickens to be slaughtered should be in good health and be accompanied by the "Animal Quarantine Certificate" issued by the animal health supervision agency of the place of origin. At the same time, chickens need to stop feeding and rest before slaughter, and the fasting time should be controlled within 6~12 hours to ensure the stability of the chicken body.
3.2 Slaughtering operation procedures and requirements
- Stunning method: Use gas stunning or electric stunning to ensure that the chicken is unconscious during slaughter, bleeding and death.
- Scalding and hair removal: The water temperature is controlled at 58~62℃, and the scalding time should be 1~2 minutes.
- Inspection and quarantine: Synchronous inspection and quarantine shall be carried out in accordance with the requirements of NY467 and the "Poultry Slaughter and Quarantine Regulations".
3.3 Cooling and Freezing
Cooling methods include water cooling and air cooling. For water cooling, the inlet water temperature must be controlled below 4°C, and the final cooling water temperature must be 0~2°C. Freezing requires that the center temperature of the product is not higher than -15°C.
4. Implementation Suggestions and Precautions
- Equipment Selection: Select slaughtering equipment that meets standard requirements, such as automatic depilatory machines, synchronous inspection and quarantine systems, etc.
- Staff Training: Conduct standardized process training for operators to ensure standardized implementation.
- Record Management: Strictly record various parameters and test results during the slaughtering process for easy traceability and review.
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